For those of you who have read our previous recipes, it probably comes as no surprise that we are fond of turmeric (See the Professor’s turmeric shot). The yellow spice is known among researchers for its anti-inflammatory properties, and we therefore take every opportunity to promote the use of turmeric. Read on for more information about this super spice and for our golden porridge recipe!

Turmeric and inflammation

There are around 25,000 genes in the body, of which about 1,200 are involved in controlling inflammation. Some antioxidants, however, have an inhibitory effect on these genes, which in turn reduces inflammation in the body. A certain family of antioxidants called curcumenoids have been shown to be exceptionally effective when it comes to reducing inflammation. Turmeric contains around 20 different curcumenoids, among which the antioxidant curcumin is the most powerful and active.

Turmeric is often used to flavour curry dishes, but there are several other potential uses for it. The fresh root can be mixed into smoothies or soups, or used to brew tea (try grating fresh turmeric, pouring over boiling water and adding a few drops of honey). As a ground spice, turmeric can be used in almost all cooking or as below, in our golden porridge. Around one tablespoon of ground turmeric a day is usually a reasonable dose, and for those who want and dare, turmeric can be combined with a small pinch of chili or black pepper to optimise nutrient uptake.

Recipe

(2 servings)

2 dl oatmeal

2 tablespoons chia seeds

2-4 fresh dates (adjust the amount of dates depending on how sweet you want the porridge)

½ dl grated coconut

1 teaspoon Ceylon cinnamon

1 teaspoon turmeric

2 ml ginger

2 ml cardamom

1 ml salt

4.5 dl optional plant-based milk

This is how: Pit the dates and cut it into smaller pieces. Mix the dates with the dry ingredients into a larger bowl (or two smaller ones for ready-made portions). Pour in the liquid and stir well. Place the mixture in the refrigerator overnight. In the morning, just take the porridge out and eat exactly as is, or together with any topping – blueberries, kiwi and almonds are our favourites.

The porridge can be kept in the fridge for a couple of days, so take the opportunity to make a larger batch and you will have breakfast all week!